Hot Fudge Pudding Cake Recipe

Hot Fudge Pudding Cake is my all-time favorite dessert when I’m craving something ridiculously chocolatey, gooey, and comforting. It bakes up with a moist, tender cake on top and a river of molten chocolate fudge hidden underneath—every spoonful feels like unearthing buried treasure. The magic all happens in one pan, in under an hour, using basic pantry ingredients. Whether it’s a casual weeknight treat or a nostalgic bake for close friends, Hot Fudge Pudding Cake is pure chocolate joy.

Ingredients You’ll Need

Every component in this recipe pulls its weight, creating the signature layers of tender cake and silky fudge sauce. There’s nothing complicated or hard to find—just a handful of classics that combine for big, bold chocolate flavor and an irresistibly gooey texture.

• Granulated Sugar (¾ cup): Sweetens the cake base and helps create that classic pudding-like texture underneath.
• All-Purpose Flour (½ cup): Provides structure, keeping the cake moist but still fluffy on top.
• Cocoa Powder (¼ cup + ¼ cup): Delivers rich chocolate flavor in both the cake and the fudge sauce—go for a good quality, unsweetened powder.
• Baking Powder (2 tsp): Lifts the cake, making sure it rises properly above the liquid fudge layer.
• Salt (½ tsp): Enhances the chocolate and balances out the sweetness—don’t skip it!
• Milk (½ cup): Adds moisture, giving the cake its tender crumb; whole milk is best, but any kind works.
• Butter, melted (⅓ cup): Infuses every bite with richness and flavor.
• Vanilla Extract (1½ tsp): Adds warmth and rounds out the chocolatey goodness, use pure vanilla if possible.
• Granulated Sugar (½ cup): Sweetens the fudge pudding layer, helping it melt into that luscious sauce.
• Brown Sugar, gently packed (½ cup): Brings a touch of molasses flavor and ensures the fudge layer stays soft and gooey.
• HOT Water (1¼ cups): This is the secret to the pudding—pour it over the top (don’t stir!) and watch the “self-saucing” magic happen.

How to Make Hot Fudge Pudding Cake

Step 1: Prep the Pan and Oven

Start by heating your oven to 350 degrees Fahrenheit—this temp is the sweet spot for transforming simple batter into molten magic. Lightly grease a 9-inch square or 2-quart round baking dish with cooking spray so nothing sticks and cleanup is a breeze. Set your pan aside while you get everything else ready.

Step 2: Make the Chocolate Cake Batter

In a medium bowl, whisk together the ¾ cup granulated sugar, flour, ¼ cup cocoa powder, baking powder, and salt until they’re evenly combined and free of lumps. Now stir in the milk, melted butter, and vanilla. Mix until just combined—don’t overdo it! Spread this thick, luscious batter evenly into your prepared baking dish.

Step 3: Create the Fudge Pudding Layer

Grab another small bowl and stir together the ½ cup granulated sugar, brown sugar, and remaining ¼ cup cocoa powder. Sprinkle this mixture evenly right over the batter. Now here’s where the Hot Fudge Pudding Cake magic happens: gradually pour the hot water over everything. Do not stir—it may look odd, but trust the process!

Step 4: Bake and Rest

Bake your cake at 350˚F for 35 to 40 minutes or until the center is set but still a tiny bit wobbly. When you peek under the crust, you’ll see bubbling fudge sauce at the bottom. Take the cake out of the oven and let it rest for 15 minutes—this gives the chocolate fudge underneath a chance to thicken, making the sauce perfectly spoonable without being runny.

How to Serve Hot Fudge Pudding Cake

Garnishes

For that classic, picture-perfect finish, I love adding a big scoop of vanilla ice cream on top of each warm serving. The ice cream melts into the hot chocolate sauce, creating the ultimate contrast in temperature and flavor. A sprinkle of mini chocolate chips, a drizzle of caramel sauce, or a dusting of powdered sugar all look gorgeous and make every bite feel a little extra-special.

Side Dishes

Hot Fudge Pudding Cake is so decadent that it rarely needs a sidekick, but if you’re serving it at a dinner party, pair it with fresh slices of ripe strawberries or raspberries for juicy contrast. A tall glass of cold milk or a robust cup of coffee also balances all that deep, fudgy richness beautifully.

Creative Ways to Present

You can serve Hot Fudge Pudding Cake family-style, letting everyone dig straight in, or go for individual ramekins for a more elegant touch. If you want to impress, try layering cubes of warm cake and fudge sauce in glasses with vanilla ice cream for stunning dessert parfaits—each spoonful looks as magical as it tastes.

Make Ahead and Storage

Storing Leftovers

Have leftovers? Lucky you! Let the cake cool to room temperature, then cover your baking dish tightly with plastic wrap or foil. Stored this way in the refrigerator, Hot Fudge Pudding Cake will keep well for up to 3 days. The fudge may thicken further but will stay delicious.

Freezing

You can freeze individual portions of Hot Fudge Pudding Cake for up to one month. Just be sure to use airtight containers or heavy-duty freezer bags to protect that rich flavor. Thaw overnight in the fridge before reheating to preserve the best texture.

Reheating

To serve again, simply scoop a portion into a microwave-safe bowl and heat gently in 20-30 second bursts until warmed through. If you’re reheating a whole pan, cover it with foil and warm in a 300°F oven for 10-15 minutes. Add a splash of milk before reheating if you notice the sauce is a bit too thick.

FAQs

Can I make Hot Fudge Pudding Cake ahead of time?

I recommend baking it fresh for the very best fudge texture, but you can prepare the batter and dry fudge topping a few hours ahead and keep them, covered separately. Right before baking, assemble and pour the hot water, then pop it in the oven. This gives you fresh pudding cake with minimal fuss.

Why does the hot water go on top?

The hot water “floats” the dry sugar and cocoa layer and slowly sinks through to the batter while baking. This unique technique turns the mix into a thick, luscious pudding sauce below the cake—a signature of Hot Fudge Pudding Cake!

Can I use non-dairy milk and vegan butter?

Absolutely! Swap in your favorite non-dairy milk and a plant-based butter for a vegan-friendly version. The result is just as gooey and indulgent as the classic, so everyone at the table can enjoy.

What kind of cocoa powder is best?

For the deepest chocolate flavor, use a high-quality unsweetened cocoa powder—Dutch-process or natural both work well. Dutch-process has a smoother, mellow flavor; natural cocoa gives a bit more punchy, intense chocolate taste. Either will deliver outstanding Hot Fudge Pudding Cake.

Can I double the recipe?

Yes, you can double everything and bake it in a 9×13-inch pan. The pudding layer will be extra generous, which is never a bad thing! Just keep an eye on it and add a few extra minutes to the baking time, checking that the center is mostly set before removing from the oven.

Final Thoughts

If you love chocolate, this Hot Fudge Pudding Cake truly is a must-bake. It’s simple, nostalgic, and absolutely show-stopping—no fancy equipment or expert skills needed. Dive in with a spoon while it’s warm and gooey, and I promise it’ll become your go-to chocolate dessert, too!

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